Courgette polpette - or 'courgette balls'

This is my adaptation of Hugh Fearnley-Whittingstall's courgette polpette. I cut the oil to cut the points but just can't bring myself ever to only use half of the ball of mozzarella, so the original recipe is only one pp extra. I didn't have three courgettes, so this made slightly less than I would have liked but made for more cheesy polpette.

D, bizarrely, had a meltdown about the fact that he couldn't see the 'kangarilla' any more. It took me a good ten minutes to work out that what he meant was mozzarella. He eventually calmed down enough to eat these and they were mostly eaten all up - courgette and all. Result!

one tablespoon of olive oil
two courgettes finely diced
a clove of garlic, crushed
125g of light mozzarella chopped up
30g of grated mature cheddar
50g of breadcrumbs
one egg, beaten
zest of a lime
cracked black pepper, to taste